Recently, on a tour of the Dalmation coast we visited a Croatian farm. We witnessed the processing of olive oil. The method had been used for ages, perhaps from Biblical times. The crushed olives were placed in a press and relieved of their liquid. There is a lot of water in an olive. After the olive processing demonstration we were treated to a dinner on the farm.
Most of us think of Italy when we think of olive oil but in Spain there is a cruet of olive oil on every table in restaurants.
Olive oil was the traditional fuel for lamps for hundreds of years.
Interesting enough most of the vineyards in southern France were once olive orchards. But a blight wiped all olive trees and the French replaced olives with grapes. And the rest is history.
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Shot a on iPhone SE
Edited in iMovie
